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Fall's Flavor: Roasted Chicken with Seasonal Veggies

Roasted Chicken with Fall Vegetables made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 whole chicken 4-5 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 carrots peeled and cut into chunks
  • 1 large sweet potato peeled and cubed
  • 1 medium onion quartered
  • 1 cup Brussels sprouts halved
  • 3 cloves garlic minced

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the chicken by patting it dry with paper towels.
  3. Season the chicken with olive oil, salt, pepper, thyme, and smoked paprika.
  4. Place the vegetables in a large bowl and toss with olive oil, salt, pepper, and garlic.
  5. Arrange the seasoned chicken in the center of a roasting pan and surround it with the prepared vegetables.
  6. Roast the chicken and vegetables in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (73.9°C).
  7. Let the chicken rest for 10-15 minutes before carving.
  8. Serve the carved chicken alongside the roasted vegetables.